Saturday 30th September
13:00 Nicky Foley Dingle Mountain Lamb
14:00 Kate Lawlor Carrageen Moss Pudding
15:00 Jean Marie Vaireaux Scallops flambé with calvados, carmelised onions and celeriac puree
Sunday 1st October
13:00 Takashi Miyazaki Okonomiyaki – Japanese savoury pancake
14:00 Louise Brosnan West Kerry Lamb rump – Meat and 3 veg with a twist
15:00 Mark Murphy All about Beef – How to cook the perfect steak!

Nicky Foley
Dingle Mountain Lamb

Saturday at 13:00
Venue: St James’ Church, Main Street, Dingle
Cost: Free

Nicky Foley, from Kilmeaden, Co. Waterford, comes from a family of ten and food has always been a huge part of his family life. Before joining the Imperial in Cork, Nicky travelled extensively throughout Europe before spending five years with chef Richard Corrigan at Bentley’s in London. He also worked with the Aubaine Group and the D&D Group, as well as the Rotunda Bar & Restaurant in London which was famous for its farm to fork ethos, making Nicky and his team at Rotunda one of the first to do so.

Some of the highlights of his career include cooking live on CNBC news, competing in the Taste of London Live Cook Off, British BBQ Finals and winning the Square Meal Canapé Cup, Critics Cup. He has cooked for the toast of London and is now bringing his own unique style of food to Dingle.

Nicky will be cooking Dingle mountain lamb, smoked aubergine, sheeps cheese gnocchi, wild sea spinach, minted gel.

Kate Lawlor
Carrageen Moss Pudding

Saturday at 14:00
Venue: St James’ Church, Main Street, Dingle
Cost: Free

In 2001 Kate began her stint at Fenns Quay restaurant in Cork city that lasted 16 years climbing the ladder in the Kitchen to become head chef in 2006. She then took on the task of running the whole Fenns operation in 2008. Kate successfully ran this business until 2017 when time was called on what can only be described as the most influential years of her career.

During Kate’s time at Fenns Quay she gained a deep understanding of Irish food and more importantly building relationships with producers and understanding their product by showcasing them on the menu. Fenns Quay was aptly titled Cork on a fork with a few spoons from over the border!!!

Kate is a currently a commissioner of Eurotoque Ireland.

Kate will be using Carrageen Moss to create a wonderful sweet pudding.

Jean Marie Vaireaux
Scallops flambé with calvados, carmelised onions and celeriac puree

Saturday at 15:00
Venue: St James’ Church, Main Street, Dingle
Cost: Free

Jean Marie Vaireaux is from Lyon, France where he worked as a chef for 20 years.

Jean Marie came to Dingle in 1998, a place he now calls home. He has worked in some great restaurants in the area, mainly The Waterside, The Skipper in Ventry, Global Village and Doyles of Dingle.

Jean Marie has been working in Out Of The Blue for the past 10 years.

Jean Marie will be cooking ‘Scallops flambé with calvados, carmelised onions and celeriac puree’.

Takashi Miyazaki
Okonomiyaki – Japanese savoury pancake

Sunday at 13:00
Venue: St James’ Church, Main Street, Dingle
Cost: Free

A native of Fukuoka Japan, Miyasaki restaurant owner and chef ,Takashi uses real Japanese elements in Miyazaki`s food. Takashi`s 23 years Japanese cooking experience includes catering for heads of state and celebrities, and holding a number of Head chef positions in both Japan and Ireland.

Takashi was named “Chef of the year 2015”, “Communicator of the year 2016” by John and Sally of The McKenna`s Guide. Awarded “Best World Cuisine” in Munster 2017, “Best Chef” in Cork 2017 Irish Restaurant Awards. “Takeaway of the year 2017”, “Skill and innovation award 2017” Asian Food Awards.

He is an advocate for Japanese cooking here in Ireland and his aim for Miyazaki is simple…
There are so many types of Japanese food. It is like a treasure box. I want people to enjoy the real flavours of Japan.”

Takashi will be cooking Okonomiyaki – a savoury Japanese pancake.

Louise Brosnan
West Kerry Lamb rump – Meat and 3 veg with a twist

Sunday at 14:00
Venue: St James’ Church, Main Street, Dingle
Cost: Free

Louise Brosnan has had an interest in cooking from an early age and has worked in the industry for 17 years now.

Louise currently works in Idas restaurant in Dingle where the menu serves west Kerry on a plate.

She studied in Tralee I.T. where she received a B.A in Culinary Arts and currently mentors with the Apprentice Chef team.

Louise will be cooking West Kerry Lamb rump with vegetables – putting her own twist on meat and 3 veg!

Mark Murphy
All about Beef – How to cook the perfect steak!

Sunday at 15:00
Venue: St James’ Church, Main Street, Dingle
Cost: Free

Mark Murphy studied Culinary Arts in Tralee IT in 2004 and since then has continued to soar in his career. Having worked in high calibre establishments such as Longueville House, Mallow, L’Ecrivain in Dublin, Global Village in Dingle , Mark perfected his craft.

Mark is one half of Dingle Cookery School where his passion for local, Irish and great food shines through. He loves to pass all of his knowledge along to his customers in Dingle Cookery School offering courses from bread making to butchery to learning how to cook fish and much more.

Mark is currently one of Fáilte Irelands Food Champions.

Mark will be demonstrating how to cook the perfect steak using local salted grass beef.

Demonstrations are all at St. James’ Church, Main St. and are sponsored by Calor. They are free of charge and no need to book.
Hope Guatemala will have collection buckets at the door and all donations will be very gratefully received.

www.calorgas.ie

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